Crispy Pan Fried Risotto Cakes

Name: Easy Risotto Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 4 cups leftover risotto; 1/2 cup flour; 2 eggs (beaten); 1 cup panko breadcrumbs; 2 tablespoons butter; 1 cup arborio rice; 1 tablespoon olive oil; 1 garlic clove (minced); 1 cup white wine; 4 cups chicken broth (warmed); 1/4 cup Parmesan cheese; 1/8 tablespoons pepper; 1/4 tablespoons salt; 2 tablespoons bacon fat (substitute butter); 4 ounces pancetta (diced); 1 shallot (minced); 8 ounces chicken stock; 1/4 cup heavy cream; 1/4 tablespoons black pepper

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These crispy risotto cakes with a creamy pancetta and shallot sauce are the perfect way to use up that leftover risotto! Easy to make, these risotto cakes come together in under 30 minutes and are sooo delicious you'll make risotto just to have leftovers!

crispy risotto cakes drizzled in a creamy white sauce.

Risotto is one of those ultra delicious and comforting dishes, that while not hard does take a little bit of time to cook correctly. However, it is TOTALLY WORTH IT.

They are similar to arancini, fried risotto filled balls, but made into cakes and crisped more on the outside. It's the ultimate easy comfort food!

Especially when you can use leftover risotto to make these risotto cakes with a perfectly buttery, crisp exterior, and soft and fluffy interior. Any leftover risotto can be used here (try this spring pea risotto) - and it comes together in under 30 minutes from start to finish.

And that creamy pancetta and shallot sauce....guys if you weren't already in heaven with just the risotto cakes, this will just take you over the edge into that blissful feeling of "nothing else matters but this food."

Jump to:

Why this fried risotto cake recipe works
The ingredients for crispy risotto cakes
What is arborio rice?
Ingredients for pancetta cream sauce
Ingredient substitutions, add-ins and variations
Step by step instructions
How to make pancetta cream sauce
How to make basic risotto
Expert tips
What to serve with leftover risotto cakes
Frequently asked questions
More risotto recipes
Recipe
💬 Comments

Why this fried risotto cake recipe works

It is ultra easy and comes together in under 30 minutes, with minimal ingredients needed.
It's versatile - you can use any leftover risotto you have like this sous vide risotto, and can even use leftover rice as long as it is sticky enough to hold together.
The sauce is delicious, but not required for this dish to knock your socks off.
The risotto cakes can be made in advance and frozen for meal prep or entertaining.
These are perfect served as an appetizer, side dish or a main dish.

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The ingredients for crispy risotto cakes

The full list of ingredients and amounts is included in the recipe card at the bottom of the post.

Leftover risotto works best when making these risotto cakes. It has had time to get sticky, which makes it easier to form into cakes.

Panko bread crumbs are a coarser bread crumb than other bread crumbs you might find. I prefer them because they add a nice crispy texture to the outside of the risotto cakes.

What is arborio rice?

Arborio rice is a short grained rice that is starchier than other types of rice. Because it has so much starch, the consistency comes out chewy and creamy when cooked in dishes like risotto.

Ingredients for pancetta cream sauce

Ingredient substitutions, add-ins and variations

Mix in cooked vegetables like roasted leeks, sous vide asparagus, or chopped up roasted frozen broccoli.
Pancetta: Substitute bacon for the pancetta, or even make this bacon gravy instead.
Panko bread crumbs: Substitute regular bread crumbs, or even torn up pieces of crusty bread pulsed in a food processor.
Bacon fat: Substitute butter, olive oil, ghee or any other animal fats.

Step by step instructions

If you don't have leftover risotto, scroll down to see the instructions for making risotto first. Remember, you will want day old risotto to make these risotto cakes.

rice cakes flattened on a surface. — **Step 1**: Form the leftover risotto into **3 inch balls** and flatten slightly to make round disks.

ball of risotto coated in flour. — **Step 2**: Place the breadcrumbs, eggs and flour in separate bowls. Dredge the risotto cake in the flour.

ball of risotto dipped in egg. — **Step 3**: Then dip it in the egg.

ball of risotto coated in bread crumbs. — **Step 4**: roll it in the panko breadcrumbs.

risotto cakes covered in panko bread crumbs. — **Step 5**: Place the crusted risotto balls on a baking sheet, or any flat surface, when finished and flatten lightly with a spatula to form cakes.

browned risotto cakes in a skillet. — **Step 6**: Heat 2 tablespoons of butter in a nonstick skillet over medium heat. Add the risotto cakes to the skillet and fry for **3-5 minutes per side**, or until golden brown.

Remove and serve drizzled with the creamy pancetta and shallot sauce and fresh chopped parsley (optional).

a fork cutting into a risotto cake on a plate.

How to make pancetta cream sauce

diced pancetta in a skillet. — **Step 1**: Heat a skillet over medium heat and add the pancetta. Cook until fat starts to render and pancetta browns, about 5-7 minutes.

pancetta and diced shallots frying in a skillet. — **Step 2**: Add the shallots and cook until they start to caramelize, about 3-5 minutes. Be careful not to burn them.

pancetta and broth in a skillet. — **Step 3**: Add the chicken broth and bring to a simmer.

creamy sauce cooking in a skillet. — **Step 4**: Cook for about 3-5 minutes then add the cream. Bring back to a simmer and cook 2-3 minutes, or **until sauce has thickened slightly**.

How to make basic risotto

**for all steps below, you want to stir the rice often.

Step 1: Heat the olive oil in a Dutch oven over medium heat. Add the rice and cook, stirring constantly, for about 2-3 minutes. Kernels should start to get opaque around the edges.

Step 2: Add the white wine and cook, stirring, until all the liquid has absorbed.

Step 3: Then add the chicken broth, ½ cup at a time, cooking until the liquid has absorbed before adding the next half cup. Continue until all broth has been added and most has been absorbed (about 15-20 minutes). Risotto will have a little excess liquid when done.

Step 4: Store in the fridge overnight to let the risotto firm up so we can make the cakes.

Expert tips

Stir the risotto continuously while making it (if making it from scratch first). If you leave it for a few seconds here and there, it will be fine, just don't dump the broth in and leave it.
The risotto should be made in advance and stored in the fridge until ready to use. If you try to use fresh made risotto, the cakes will not bind together well.
If the pan starts to smoke at all while cooking your risotto cakes, add another tablespoon of butter and turn the heat down.

What to serve with leftover risotto cakes

I love to serve this recipe with some of these favorite dishes:

A simple salad like this spinach salad with blue cheese is light and refreshing with them.
Southern Green Beans or Honey Balsamic Brussels Sprouts
Also great with meat and seafood like this sous vide sirloin tip roast or these sous vide boneless short ribs.
The pancetta and shallot sauce is optional - serve with any sauce you like, like a marinara sauce, this incredible Instant Pot bolognese sauce, a creamy tomato sauce, or this lobster ravioli sauce.
Top with grated Parmesan cheese, crispy fried onions or garlic, and/or fresh chopped herbs.

Frequently asked questions

What is a risotto cake made of?

A risotto cake is typically made of leftover risotto mixed with 1-2 eggs, then coated in breadcrumbs and pan fried in butter to make a crispy browned crust. You can mix in optional ingredients like chopped vegetables, bacon, chicken, etc.

How to make risotto cakes in advance?

Cooked risotto cakes can be stored in a covered container in the fridge for up to 3 days. To reheat, place in a 350°F oven for 5-10 minutes, until warmed through. You can also pan fry them in butter or olive oil to heat and crisp them up.

You can also reheat in a microwave, but the risotto cakes will not be as crisp.

How to freeze risotto cakes?

The risotto cakes can be frozen before or after cooking. To freeze before, coat them in the breadcrumbs per the recipe instructions, then place them on a baking sheet directly in the freezer for 3 hours, or until frozen through.

Store in a freezer bag for up to one month. Thaw in the fridge overnight then cook in the skillet in accordance with the recipe instructions.

To freeze after cooking, place cooked risotto cakes on a baking sheet directly in the freezer for 3 hours, or until frozen through. Store in a freezer bag for up to one month.

To thaw, place in the fridge overnight. To reheat, place in a 350°F oven for 5-10 minutes, until warmed through. You can also reheat in a microwave, but the risotto cakes will not be as crisp.

More risotto recipes

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